Chicken Saltimbocca

Ingredients

Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded
Salt and freshly ground pepper
8 large sage leaves (or dried sage)
4 thin slices prosciutto di Parma
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, cut into tablespoons
1/4 cup plus 2 tablespoons dry white wine
1 cup chicken stock or low-sodium broth

1/4 cup capers

Directions

1. Season the chicken with salt and pepper. Place 2 sage leaves on each breast (or sprinkle dried sage if it is what you have). 
2. Wrap a slice of prosciutto around the chicken. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
3. Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
4. Add the remaining butter to the skillet. Add the capers and wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
5. Return the chicken to the skillet, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. 
6. Transfer the chicken to plates, pour the sauce on top and serve.

Stovetop Macaroni and Cheese

INGREDIENTS (Serves 4)
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper

Direction

1. Cook pasta in a large pot of salted water until just barely al dente; drain.
2. Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) 
3. Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. 
4. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
5. Add cooked pasta and stir to coat. 
6. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. 
7. Season again with more salt and pepper before serving.

Source: NYT

Curry Fish/Chicken Breast

Ingredients
4 tablespoons unsalted butter
4 garlic cloves, finely grated or minced

1 ½ tablespoons minced thyme leaves 

1 ½ teaspoons curry powder 

1 ½ teaspoons grated ginger 

¼ teaspoon fine sea salt, more as needed 

¾ teaspoon finely grated lemon zest 

Ground black pepper, to taste 4 (6-ounce) 

chicken, or fish like halibut

Fresh lemon juice, for serving 

fresh parsley, for serving

Directions

1. Heat the broiler. 
2. Make sauce. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest. 
3. Season chicken/fish with salt and pepper and brown slightly with small amount of butter in a saute pan.  
4. Pour sauce over fish and broil until fish/chicken is cooked through, about 5-10 minutes. 
5. Top with a squeeze of lemon juice and fresh dill, and serve.

Poulet Au Vinaigre

Ingredients
3 tablespoon clarified unsalted butter or 2 tablespoon unsalted butter and 1 tablespoon peanut oil
4 unpeeled garlic cloves
1 (2 1/2- to 3-pound) whole chicken, cut into 10 pieces
Kosher salt
Freshly ground black pepper
1/2 cup mild white wine vinegar or rice wine vinegar
3/4 pound very ripe red tomatoes, peeled, cored, seeded, and cut into 1/4-inch pieces (about 1 1/2 cups)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoon unsalted butter

Directions

1. Preheat oven to 300°F. 
2. Heat clarified butter and garlic in a large, heavy-bottomed skillet over medium-high. (The skillet should be large enough to hold all the chicken pieces in 1 layer.) Cook until the sound of sizzling butter has faded, about 3 minutes. 
3. Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes. Sprinkle liberally with salt and pepper.
4. Add vinegar, and bring mixture to a brisk boil over medium-high heat; 
5. top chicken with tomatoes and parsley. Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping chicken pieces after 7 minutes. 
6. Transfer chicken to a baking dish, and keep warm in preheated oven.
7. Using a spoon, skim and discard fat from surface of vinegar mixture in skillet. Continue to cook over low, undisturbed, until reduced by one-third, 3 to 4 minutes. 
8. Remove garlic cloves; peel cloves, and mash garlic pulp into sauce with a wooden spoon until blended. Add salt to taste. 
9. Whisk in 2 tablespoons butter until creamy.
10. Transfer chicken to a platter; pour sauce over chicken, and serve immediately.

Ginger-Scallion Chicken

Ingredients:
¼ cup softened duck fat, ghee, or fat of choice
½ cup thinly sliced scallions (about 3 scallions)
1 tablespoon grated fresh ginger
Kosher Salt
4 bone-in, skin-on chicken breasts (10-12 ounces each)

Directions

1. Preheat the oven to 450°F with the rack in the middle position. 
2. In a small bowl, add the fat, scallions, ginger, and 2 teaspoons of Diamond Crystal brand kosher salt (use half the amount if you are using a fine grain salt or Morton’s kosher salt). Mix well.
3. Using your fingers, carefully separate the skin of each chicken breast away from the meat to form a pocket.
4. Add 1 tablespoon of the “pesto” under the skin of each breast.
5. Carefully press and massage the skin to evenly distribute the ginger-scallion pesto. 
6. Put the chicken skin-side up on a wire rack atop a baking sheet. 
7. Season with salt and pepper.
8. Oven-roast for 30 to 35 minutes or until an instant-read thermometer stuck into the thickest part of the chicken registers 150°F.
9. Rest chicken for 5 minutes. Debone the breasts, slice, and serve.

Source: Nom Nom Paleo

Thai Steak

Ingredients 

1/4 cup toasted sesame oil 

1/4 cup soy sauce 

2 tablespoons of finely chopped ginger 

2 tablespoons of finely chopped garlic 

2 tablespoons of finely chopped cilantro 

2 tablespoons of salted roasted peanuts 

2 scallions, minced 

1 tablespoon of light brown sugar 

1 tablespoon of lime juice 

1 tablespoon of chile oil 

2 pounds skirt steak 

1/4 cup chicken stock 

Salt 

Freshly ground pepper

Directions

1. In a bowl, whisk together the sesame oil, soy sauce, ginger, garlic, cilantro, peanuts, scallions, sugar, lime juice and chile oil; 
2. transfer half the marinade to a glass container and refrigerate. 
3. Add the steak to remaining marinade and turn to coat. Cover and refrigerate overnight. 
4. Bring the steak to room temperature, season with salt and pepper.
5. Grill or sear in cast iron skillet over high heat until medium-rare, 5 minutes. 
6. Transfer the steak to a board and let rest for 5 minutes, then thinly slice across the grain. 
7. Add the stock to the reserved marinade. 
8. Serve the steak with the sauce.

All Purpose Stir Fry Sauce

Ingredients:
1 cup coconut aminos
½ cup fresh orange juice
¼ cup fish sauce
2 tablespoons rice vinegar
2 teaspoons garlic powder
2 teaspoons ginger powder
1 teaspoon sesame oil (optional)

Directions
Combine all of the ingredients in a small jar. Cover it tightly with a lid, and shake well to incorporate before using.This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to shake well again before using it!

Source: Nom Nom Paleo 

Slow Poached Halibut with Lemon Relish

INGREDIENTS

2 lemons
1/2 small red onion, very thinly sliced into rings
1 teaspoon kosher salt plus more
1/2 cup Kalamata Olives, coarsely chopped
2 tablespoons drained capers, chopped
1 1/4 cups olive oil, divided
Kosher salt, freshly ground pepper
2 pounds halibut fillet
1/4 teaspoons crushed red pepper flakes
1/4 cup fresh flat-leaf parsley leaves

DIRECTIONS

1. Make relish at least 1 hour before the meal.
2. Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes.
3. While the onion marinates in salt,  finely grate zest from lemons in a bowl and set aside. 
4. Using a sharp knife, cut peel and white pith from lemons; discard. 
5. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
6. Squeeze onion to remove any excess liquid; add to bowl with lemon segments.
7. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 1 hour.
8. Preheat oven to 250°F. Bring relish to room temperature.
9. Place fish in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add pepper flakes and turn fish to coat; season with salt. 
10. Roast until just cooked through, 30–40 minutes. Transfer fish to a platter. 
11. Mix parsley into relish and spoon over fish.

Source : Epicurious

Skillet Chicken Thigh

Serves 4

Ingredients:
8 bone-in, skin-on chicken thighs
1 tablespoon coarse kosher salt

onion powder

garlic powder

black pepper
2 teaspoons ghee
2 teaspoons seasoning blend of choice (porcini seasoning don't use salt if using this, herbes de provence, 21 salute etc )
Direction

1. Trim off excess and unsightly fats and skin from the thighs. Using kitchen shears, carefully take the bones out.
2. Flatten the meat, pounding the thighs until uniform for even cooking.
3. Season chicken on both sides with salt, pepper, garlic powder and onion posder.
4. Heat cast iron skillet in medium-high heat.
5. Melt ghee in pan and add 4 pieces of chicken skin-side down.
6. Cook for 10 minutes, rotating pan by 45° about every 2 minutes or so, until skin is browned cracklin' looking.
7. Flip chicken and cook for another 8 minutes, again rotating pan by 45° every 2 minutes, until chicken is cooked through (about 180°F).
8. Transfer chicken to wire rack and rest for 5 minutes.
9. Repeat 7-9 with the remaining chicken.
10. Cut up chicken (or not) and garnish with sliced scallions or parsley.

Source: Nom nom paleo   

Porcini seasoning

Makes about 2 cups

Ingredients:
1.5 ounces dried porcini mushrooms
1 cups coarse kosher salt
1.5 tablespoons red pepper flakes
1 tablespoons dried thyme
1/2 tablespoon freshly ground black pepper

Pulverize the mushrooms and mix with all the other ingredients. Store in airtight container.

Cast Iron Pan Care

How To Restore a Rusty Cast Iron Skillet

1. If you need to strip old seasoning, put pan in self cleaning oven and cook for 2 hours.  Alternatively you can soak in Easy-Off for 24 hrs in a heavy duty trash bag, then rinse thoroughly with soap and water.  Soak in 1:1 ratio of distilled white vinegar and water (to remove lye).  
2. Remove all the rust: Use fine steel wool to remove rust from affected areas. Scour the skillet until the area returns to raw cast iron.
3. Wash the skillet thoroughly: Wash the cast iron with warm water and mild dish soap. Scrub with bristle brush, gentle scouring pad, or mesh sponge if needed. 
4. Rinse with cold water then dry the skillet: Thoroughly dry the cast iron immediately with a clean dish towel or paper towels.
5. Place a cookie sheet covered with foil on the bottom rack of oven.
6. Preheat oven to 200°F with the pan to open the pores of the iron a little. Turn off oven.
7. Take pan out and set it on a paper towel.
8. Pour a little oil on it (preferrably 100% pure flax seed oil), and rub the oil all over the pan with your hands, making sure to get into every nook and cranny.
9. Rub pan off with paper towels or a cotton cloth until it looks like there is no oil left on the surface. The pan should look dry, not glistening with oil. 
10. Put the pan upside down in a cold oven. 
11. Turn the oven to a baking temperature of 450°F (or as high as your oven goes) and let the pan preheat with the oven. 
12. When it reaches temperature, set the timer for an hour. After an hour, turn off the oven but do not open the oven door. 
13. Let it cool off with the pan inside for two hours, at which point it’s cool enough to handle. This is the first coating.
14. Again rub on the oil, wipe it off, put it in the cold oven, let it preheat, bake for an hour, and let it cool in the oven for two hours. 
15. Repeat. You need at least 6 coatings.

How to clean

1. Wash your warm pan with hot water and use a sponge or stiff non-metal brush to remove cooking residue. 
2. Slough off tough bits of stuck-on food by pouring a cup of coarse kosher salt into the  still-warm skillet. Squeeze a folded kitchen towel with tongs and scrub the pan with the salt. Toss the salt and rinse the pan with hot water.
3. DRY IT COMPLETELY. Place it on the stove-top over low heat for 5 minutes. 
4. Rub it with a little shortening, lard, bacon grease, or vegetable oil. 
5. Heat for 5 to 10 minutes more, remove from heat, and allow to cool. 
6. Wipe with another cloth or paper towel to remove excess grease.
7. Store in dry place.

Source: Read the article: Chemistry of Cast Iron Seasoning: A Science-Based How To by Sheryl Canter

Branzino with Peppers and Olives

Ingredients

1 pound baby Yukon Gold potatoes
2 large whole head-on branzino, scaled and gutted

20 pieces cherry tomatoes, halved lengthwise

12 whole kalamata olives

1 red bell pepper, cut up about the same size as the tomatoes
1/4 cup chicken or seafood stock
1/4 cup dry white wine

Italian seasoning

1/2 teaspoon red pepper flakes

2 cloves garlic, chopped

Black Pepper

Sea Salt
Olive oil

torn flat-leaf parsley for garnish (optional)

Directions

1. Position a rack in the center of the oven and another clean rack right on top of it; preheat to 475 degrees.
2. Boil potatoes in salted water until tender. Run in tap water to cool.  Remove skin from potatoes.
3. Rinse fish and dry with paper towels. 
4. Season the fish inside and out with salt and pepper. Drizzle the fish with about 2 tbsp. olive oil.
5. In a sheet pan, toss the potatoes, tomatoes, bell peppers, olives, Italian seasoning with a generous amount of olive oil.  Season with salt and pepper.
6. Pour stock and wine on bottom of the pan. Stir a bit.  
7. Place potatoes in bottom rack and cook for 5 minutes.
8. Arrange the fish on the top rack, making sure any dripping from the fish goes to the potatoes below it. 
9. Roast vegetables and fish until fish is cooked through, when it's just opaque in the center, when a fork inserted goes through the fish without resistance (about 20 minutes).
10. To serve, place the roasted vegetables with its sauce on a serving platter and set the fish on top.  Drizzle with more olive oil. 
11. Fillet and remove bones for the inexperienced.
12. Serve with pan roasted asparagus or sauteed spinach.

*Inspired by Frank Prisinzano's IG post.

Easy Marinara Sauce

Ingredients

5 tablespoons unsalted butter 

1 teaspoon salt

1 medium onion, sweet onion preferred, peeled and cut in half

1 28 ounce canned whole peeled San marzano tomatoes with its juices

Directions

1. Crush the tomatoes wit your hands.
2. Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. 
3. Cook, stirring every 10 to 15 minutes, and breaking up the tomatoes with a wooden spoon.  Cook until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
4. Remove and discard the onions.
5. Toss with cooked spaghetti and add grated Parmigiano.

Notes:

You may add a tablespoon or two of tomato paste if you want to thicken the sauce.

You can brown a couple of garlic cloves in a little olive oil in the saucepan before adding the ingredients.

If sauce is too acidic add a carrot to absorb the acidity. Toss out the carrot when you discard the onion.

Brown some diced pancetta, or sausage with casing removed, or salted pork etc in olive oil before adding the tomatoes for depth of flavor.

Meatballs

Ingredients

Extra-virgin olive oil 

1/2 large onion, 1/4-inch dice 

2 cloves garlic, smashed and chopped 

1/4 teaspoon crushed red pepper 

1 pound ground beef 

1 pound Italian sausage, casing removed

 2 large eggs 

1 cup grated Parmigiano 

1/4 cup finely chopped fresh Italian parsley 

1 cup breadcrumbs 

1/2 cup water 

Directions: 

1. Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. 
2. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. 
3. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool. 
4. In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. Squish the mixture with your hands. 
5. Add the onion mixture and season generously with salt and squish some more. 
6. Add the water and do 1 final really good squish. The mixture should be quite wet. 
7. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. Add salt if needed. 
8. Preheat the oven to 400 degrees F. 
9. Shape the meat into desired size. I prefer meatballs about 1 1/2 inch in diameter. 
10. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked through. 
11. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use.

Pan Roasted Asparagus

INGREDIENTS

1 lb fresh asparagus
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon butter

DIRECTION
Put asparagus, butter, salt and pepper in a skillet and cook over medium heat.

Cook for 10 minutes, depending on the  thickness of the asparagus, turning once in awhile for even cooking.

Easy French Fries

Ingredients
2 1/2 pounds Yukon Gold potatoes (about 6 medium)
6 cups peanut oil
Sea or kosher salt

Directions:

1. Cover your largest baking sheet with paper towels for draining.
2. Wash and scrub potatoes, then dry.  Cut potatoes into 1/4-inch sticks. 
3. Place potatoes in heavy, deep frying pan, dutch oven or cast iron pan.
4. Add oil just to barely cover the potatoes. 
5. Turn burner to high and bring oil to a rolling boil, which will take about 5 minutes. 
6. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 12-15 minutes. Do not stir; they will just break.
7. At 20 minute mark, gently loosen any stuck potatoes using a thong or spatula.
8. Continue to cook until crisp and golden to your liking, just about 5 to 10 minutes longer, stirring only if absolutely necessary.   
9. Using a skimmer remove potatoes from oil and spread them on the prepared sheet pan.
10. Sprinkle hot french fries with fine salt and serve immediately.

You can save the oil for later use.  It can be refrigerated and reused for future use. Stores up to 3 months.

Source : Smitten Kitchen

Creamed Cucumber Slices

Ingredients
2 medium cucumbers, sliced
1/2 cup mayonnaise
1/4 cup milk
1 tablespoon diced scallions
1/2 teaspoon sugar
salt and pepper to taste
1/2 teaspoon apple cider vinegar

Directions
In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices and scallions in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

Source: Allrecipes

Scallop Carpaccio

INGREDIENTS

2 tablespoons minced peeled fresh ginger
1/4 cup finely chopped chives
1/4 cup extra-virgin olive oil
1 tablespoon fresh lime juice, plus lime wedges for serving
Kosher salt
Pepper
8 ounces sea scallops
Flaky sea salt and thinly sliced radishes, for garnish (optional)

DIRECTIONS

1. Wash scallops then dry with paper towels.
2. Freeze the scallops slightly, about 1/2 hour, then slice thinly crosswise
3. In a small bowl, combine the ginger, chives, olive oil and lime juice; season with kosher salt and pepper and mix well.
4. Arrange the scallops on a platter and top with the ginger-chive pesto. Season with flaky sea salt and garnish with sliced radishes. 

Source : Food and Wine

Stuffed Tomatoes

Ingredients:
4 Large Tomatoes
1/2 onion, diced
1/3 cup Arborio Rice
Olive Oil
Basil or oregano leaves
salt

breadcrumbs
potatoes (optional)


Directions:

1. Preheat your oven to 350 degrees
2. Cut the tops off the tomatoes and scoop out the insides, then chop up and reserve (along with all the liquid and seeds). 
3. Saute onion gently in olive oil until soft.
4. Add arborio rice to the pan and stir for a few minutes. 
5. Chop the tomato pulp and add all of it, plus 1/3 cup of water, to the onion and rice, 
6. Fold in a few torn basil or oregano leaves and a good sprinkling of salt, lower the heat and simmer the rice, covered, for 10 minutes. 
7. Spoon the par-cooked rice into the tomatoes and put them in a small, oiled baking dish.
8. Top with a few breadcrumbs and a drizzle of olive oil.
9. Bake for an hour and 15 minutes. The tomatoes will shrivel a bit. Let them cool for a bit before eating.

Suggestion: slice up potatoes and put them around the base of the tomatoes before putting them in the oven, as the Italians do.

Source: The Wednesday Chef

Italian Pasta Salad

INGREDIENTS

1/2 lb. pasta such as fusilli, penne, or rotini (cooked to al dente and cooled)
4 ounces fresh mozzarella cheese balls, cut in half
1/2 lb. salami, cut into chunks
1/2 cup black olives, sliced
1 tablespoon minced fresh parsley
sliced red onion, crumbled feta cheese, pepperoncini (optional)
3/4 cups homemade Italian dressing


Make Italian dressing. Whisk the following: 3 part olive oil, 1 part red wine vinegar/water mix, salt, sugar, garlic powder, onion powder, italian seasoning, black pepper. Season to taste.

Toss all the ingredients with the dressing.

Keep in the fridge for 2-3 days.

Easy Coleslaw

Ingredients

1/2 cup mayonnaise
2 tablespoons white sugar
1 1/2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon dijon mustard (optional)
1 teaspoon celery seeds (optional)
1/2 large head green cabbage, thinly sliced
3 large carrots, grated

Directions

Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, dijon mustard, celery seeds and salt together in a bowl until smooth and creamy.

Add cabbage and carrots and mix to thoroughly combine.

Cover with plastic wrap and refrigerate until ready to serve.

Chicken with 50 Cloves of Garlic

INGREDIENTS
⅔ cup olive oil
16 chicken legs, any mix of drumsticks and thighs
5 celery stalks, thinly sliced
2 cups onion, thinly sliced
1/4 cup finely chopped parsley

1 teaspoon dried tarragon (or thyme)
1/4 teaspoon ground nutmeg (optional)
1 cup white wine (or vermouth)
1/4 cup chicken broth
2 ½ teaspoons salt
¼ teaspoon freshly ground pepper
50 cloves garlic, approximately 3 bulbs, peeled or unpeeled
Freshly sliced French bread

PREPARATION

1. Preheat oven to 375 degrees.
2. Season chicken with salt and pepper (and nutmeg if using).
3. Heat a heavy 6-quart casserole in stove and sear the chicken on all sides. Remove and set aside.
4. Add onions, celery and thyme to pan and saute for a few minutes. Season with salt and pepper. Deglaze pan with the wine/vermouth.   
5. Lay the chicken pieces on top and pour in any accumulated juices and chicken broth.
6. Tuck the garlic cloves in and around the chicken pieces. 
7. Cover the casserole tightly with the lid. Bake 60 minutes without removing the lid.
8. Remove lid and continue cooking for another 30 minutes (purpose is to crisp the skin, you may increase temperature and cook quicker).
9. Garnish with parsley and serve immediately.
10. Serve with toasted bread, then spread the garlic like butter.

Adopted from James Beard

Pork (Chops) With Dijon Sauce

INGREDIENTS
1 1/2 tablespoon olive oil

1 1/2 tablespoon butter
6 1 1/4-inch-thick pork chops (or pork tenderloin cut in medallions)
Salt and freshly ground black pepper
1/2 cup chopped green onions or shallots
3/4 cup dry white wine
1 cup chicken or veal stock
3/4 cup heavy cream
1 1/2 tablespoon Dijon mustard (or more to taste)
2 tablespoon chopped parsley(optional)

PREPARATION

1. Season chops with salt and pepper and set aside.
2. Melt butter in the oil in a large deep skillet over medium-high heat.  
3. Brown pork on all sides about 2 or 3 minutes a side. Pour off some of the fat.
4. Cover pan and cook until pork is cooked through. Remove pork to a platter and tent with foil.
5. Add green onions or shallots to pan and cook over medium-high heat until softened, about 1 minute. 
6. Add wine and deglaze pan. Stir in the stock and simmer until reduced by half, about 2 minutes.
7. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. 
8. Remove from the heat and whisk in mustard and the parsley, if using. Add more mustard if desired.
9. Spoon sauce over the chops and serve.

Adopted from NYT

Roasted Chicken Provencal

INGREDIENTS
4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ to ¾ cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
10 -15 cloves garlic, peeled
4 to 6 medium-size shallots, peeled and halved
3/4 cup dry white wine (or vermouth)
4 sprigs of thyme, for serving

PREPARATION

1. Heat oven to 425°F. 
2. Season the chicken with salt and pepper and lightly dredge with flour. 
3. Heat a large heavy bottomed pan, and swirl the oil in it.
4. Add in the floured chicken and brown for 5 minutes. Do not flip and brown the other side of the chicken. (Or you may skip the browning step)
5. Season the chicken with the Herbes de Provence. 
6. Arrange the lemon, garlic cloves and shallots around the chicken, then add the wine  to the pan.
7. Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. 
8. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
9. Serve in the pan or on a warmed platter, garnished with the thyme.
10. Served with rice or baguette to mop sauce, and a salad.

Adopted from Sam Sifton

Roasted Carrots

INGREDIENTS
2 pounds carrots, cut in size of fries
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1/2 teaspoon dried thyme
½ teaspoon dried oregano
3 tablespoons finely chopped flat-leaf parsley

PREPARATION

1. Preheat the oven to 400 degrees. 
2. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
3. Oil a sheet pan large enough to fit all of the carrots in a single layer.
4. Spread carrots in an even layer in the prepared pan and cover with foil. Place in the oven for 30 minutes. 
5. Remove foil cover, and if the carrots are not yet tender, lower heat to 375°F and continue to cook carrots for 10 to 15 more minutes until tender. 
6. Toss carrots with the parsley, then taste and adjust salt and pepper. 
7. Serve hot, warm or at room temperature.

Roasted Brussel Sprouts

INGREDIENTS
1 pound brussels sprouts, cut in half
3 tablespoons extra virgin olive oil (or bacon fat if making with bacon)
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon balsamic vinegar

1/2 table spoon maple syrup (optional)

PREPARATION

1. Roast bacon if using (optional)
2. Heat oven to 450 degrees. 
3. Toss brussel sprouts with oil, garlic, salt and pepper.
4. Spread brussel sprouts in one layer, cut side down in a sheet pan. 
5. Cook, undisturbed, until sprouts begin to brown on bottom. 
6. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
7. Taste, and add more salt and pepper if necessary. 
8. Stir in balsamic vinegar, and serve hot or warm. Top with bacon if desired.

Pork Chops with Sweet and Sour Glaze

INGREDIENTS:
4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1/4 cup balsamic vinegar
3 tablespoons honey
2 cloves garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch of crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Season pork chops with salt and pepper, to taste.
3. Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.
4. Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.*
5. To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste.
6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
7. Serve pork chops immediately with sweet and sour glaze.

Instant Ramen with American Cheese

INGREDIENTS
1 pack ramen noodles with flavor packet
½ teaspoon butter
2 slices American cheese
1 large egg
¼ teaspoon toasted sesame seeds
scallion for garnish

1. Cook ramen to package directions.
2. Remove the pan from the heat and crack the egg on top. Scoop some hot broth and pour over the egg. Do not stir; let sit for one minute to poach.
3. Carefully transfer everything to a bowl, add the butter, cheese and sesame seeds and mix. 
4. Garnish with the scallions.

Pork Chops with Garlic and Bay Leaves Sauce

INGREDIENTS
5-6 boneless pork loin chops, 3/4 inch thick
(or pork rib chops, adjust cooking time accordingly)
Flour
4 tablespoons olive oil
4 tablespoons unsalted butter
8 cloves garlic
3 medium bay leaves
½ teaspoon dried thyme

2 tablespoons red wine vinegar
½ cup chicken stock
Salt
freshly ground black pepper

PREPARATION

1. Season the chops with salt and pepper and lightly dredge on all sides with flour. 
2. In a lidded skillet, heat the oil and 3 tablespoons of butter. Brown the chops on both sides, about 6 minutes total.
3. Scatter the garlic cloves around the chops. Cut each bay leaves in half and place 1 piece on each chop. Add thyme. 
4. Cook the chops, covered, over moderate to low heat for about 4 minutes, or until they are cooked through and the sauce is syrupy. 
5. Transfer the chops to serving dish. Leave the garlic and bay leaves in the skillet.
6. Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated. 
7. Add the stock.  Reduce sauce, remove from heat and stir in 1 tbsp butter.  Season to your liking. 
8. Pour the sauce over the chops and serve immediately.

Adapted from Veal Chops Beau Séjour that originally appeared in the article “Beau Repast,” by Craig Claiborne, in 1967. Referring to the recipe, Lotti Morris from Bennington, Vt., wrote: “I’m still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape. We were married 13 years when I first found it and tried it. It has been 50 years now, and this favorite dinner, I think, has contributed to the longevity of our marriage. It’s so easy, so quick. I couldn’t do without it.”

Lamb Chops with Garlic Lemon Sauce

From Food and Wine


INGREDIENTS

Eight 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed
Salt and freshly ground pepper
Pinch of dried thyme
3 tablespoons extra-virgin olive oil
10 small garlic cloves, halved lengthwise
3 tablespoons chicken or beef broth (or better than bouillon to taste)
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
Pinch of crushed red pepper

1. Season the lamb with salt and pepper and sprinkle lightly with thyme. 
2. In a very large skillet, heat the olive oil until shimmering. 
3. Add the lamb chops and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. 
4. Add garlic and turn the chops and cook until browned, about 2 minutes. Continue to brown remaining sides until chops are cooked to your liking. 
5. Transfer the chops to plates, leaving the garlic in the skillet.
6. Add the broth, lemon juice, parsley and crushed red pepper to the pan
7. Scrape browned bits stuck to the bottom and smash some of the garlic.  Cook 1 minute.
8. Pour the garlic and pan sauce over the lamb chops and serve immediately.

Sheet-Pan Fish with Ginger

INGREDIENTS
1 1/2 pound petrale sole
3 tbsp olive oil
scallions, cut lengthwise
cilantro
3 tbsp soy sauce
2 tbsp rice wine
1 tsp brown sugar
ginger, sliced into sticks
sesame oil (optional)

1. Heat oven to 500°F
2. make sauce : mix soy sauce, rice wine, sugar, sesame oil
3. Salt and pepper the fish
4. Heat sheet pan in oven until ripping hot, then add the olive oil.
5. add the fish and cook for 2 minutes or so
6. add ginger, scallions, ginger and the sauce
7. Cook for another 2 minutes with the sauce or until cooked through.
8. Serve with rice

Similar to my Lola Elis' steamed fish.  She used to steam a whole sea bass on the stove top, then make a sauce of olive oil, sugar, soy sauce, ginger, cilantro and green onions in a sauce pan to pour on top when serving.  

French Lemon Yogurt Cake

INGREDIENTS

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil or Olive Oil
2 large eggs
1/2 teaspoon vanilla extract 

1. Preheat oven to 350°. Coat loaf pan with vegetable oil spray. Dust with flour; tap out excess.
2. Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
3. Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. 
4. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. 
5. Fold in dry ingredients just to blend.
6. Pour batter into prepared pan; smooth top. 
7. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.
8. Let cake cool in pan on a wire rack for 15 minutes. 
9. Invert onto rack; let cool completely. 
10. Slice and store airtight at room temperature.

Adapted from Bon Appetit

Chicken Marengo

A.K.A.  Napoleon Bonaparte Chicken

Ingredients
3-4 lbs chicken thighs
Chopped Kalamata Olives
2 tbsp butter (or bacon fat)
2 tbsp EVOO
10 oz sliced crimini mushrooms
1/2 cup finely chopped onions
3 cloves minced garlic
bay leaves
1/2 teaspoon dried thyme
1/2 cup white wine
2 cups fresh ripe tomatoes (or canned)
3 tbsp tomato paste
1/2 cup chicken broth/better than bouillon beef
1/4 cup chopped parsley
flour for dusting
salt and pepper

1. Preheat oven to 400°F.
2. Sprinkle the chicken with salt, pepper and flour.
3. Heat butter and oil.  Brown chicken on both sides.  Pour off excess fat.
4. Turn chicken, skin side up. Scatter the mushrooms, onion, garlic, bay leaves, thyme over and around the chicken. Cook 5 minutes and stir to distribute. 
5. Add wine and deglaze pan. Add tomatoes, tomato paste, olives, broth and parsley.  Bring to a boil and transfer to oven (or cook on stove top). Cook for 40 minutes.
6. Garnish with parsley and serve with mashed potatoes and salad on the side.

According to a popular myth, the dish was first made in the 1800 after Napoleon defeated the Austrian army at the Battle of Marengo, in Marengo south of Turin, Italy when his  chef Dunand foraged in the town for ingredients (because the supply wagons were too distant) and created the dish from what he could gather. According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle, and when Dunand was later better-supplied and substituted mushrooms for crayfish and added wine to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck. (from Wikipedia)

This dish originally was served with fried eggs and crayfish.

Balsamic Glazed Pork Tenderloin

INGREDIENTS:
2 pork tenderloins (about 1 1/2 pounds each)
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1/4 cup balsamic vinegar
3 tablespoons honey
2 cloves garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch of crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste


DIRECTIONS:

1. Preheat oven to 400 degrees. 
2. Season pork chops with salt and pepper, to taste. 
3. Melt butter in a large skillet over medium high heat. Add pork and sear all over, about 4 minutes. 
4. Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing. 
5. Make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste. 
6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. 
7. Slice pork and serve with sweet and sour glaze.

Sheet-pan Pork Chops

Ingredients
2 teaspoon brown sugar
3 teaspoon kosher salt, or to taste
2 teaspoon ground cumin
1/2 teaspoon crushed red-pepper flakes
2 teaspoon garlic powder
4 large bone-in pork chops, about 1 1/2 inches thick
2 tablespoons butter

freshly ground black pepper
Lemon wedges, for serving

1. Combine sugar, salt, cumin, black pepper, red-pepper flakes and garlic powder.
2. Season pork chops all over with the mixture and let sit at room temperature for at least 20 minutes (or overnight)
3. Heat oven to 450 degrees.
4. Heat sheet-pan in oven and add butter. Melt butter, and distribute grease in sheet-pan. Place the pork on baking sheet and cook for 10 minutes.  Flip chops and cook for another 5 minutes (up to 15 minutes total).
5. Let pork rest 5 minutes before slicing off the bone (like a steak).